The spice of the New World. Already the Indians seasoned their chocolate with allspice. Its smell is very strong and aromatic, similar to cloves, with a hint of cinnamon and nutmeg and with a slight pepper spiciness. It is best used with meat and fish dishes, game, stews, as well as pastries or gingerbread. Allspice is also used in a variety of sauces, marinades, vegetables, spicy salads and fruit salads, and in many spice blends, e.g. for mulled wine, Christmas cookies and curry. Tins are re-sealable to preserve the aroma of the spices.
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